Venison Medallions and Watercress Salad with Rēwena Croutons and Kawakawa Dressing

• 1 pack Silver Fern Farms Venison Medallions
• 2 tsp horopito, dried
• 1 tsp garlic, minced
• 1 Tbsp balsamic creme
• 2 slices of rēwena bread, cut into 2x2cm cubes
• 150g kūmara, cut into 2x2cm cubes
• 1 Tbsp butter
• 1 Tbsp olive oil
• 120g watercress, to serve

Candied Walnuts:

• ¼ cup walnuts, crushed
• 1 Tbsp butter
• 1 Tbsp brown sugar

Kawakawa Dressing:

• 3 Tbsp mayonnaise
• 1 Tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 2 tsp kawakawa, finely chopped
• 1 tsp chives, finely chopped
• ½ garlic, crushed
• Lemon zest
• 1 tsp honey
• 1 Tbsp water

This is a Matariki inspired recipe, using ingredients associated with the stars: Tupuānuku, Tupuārangi and Waitī

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Mix together the oil, horopito, garlic and balsamic, and rub over the venison.

Preheat the fry-pan or BBQ to med-high.

Pan-fry for 2-3 mins on each side for med-rare.

Transfer to a plate, cover, and rest for 5 mins.

Line a tray with baking paper. In a small pan melt the butter and sugar together. Once bubbling, add the walnuts and stir to coat. Pour the nuts onto the baking tray and leave to cool. Once cool, cut into small pieces.

In a separate bowl, mix together the ingredients for the kawakawa dressing and set aside.

Preheat oven to 175 degrees. Lightly oil the kūmara and season with salt and pepper. Lay flat on a baking tray and bake for 15-20 mins until cooked through.

Heat butter in a pan over medium heat. Once melted, add croutons, and gently toss until slightly golden and crisp.

To serve, add all the ingredients to a dish and drizzle the dressing over the top.